The CSA we belong to begins each year in early April with an abundance of leafy greens that will last until July when more robust vegetables - eggplants, tomatoes, summer squash and green beans - replace them. It's in these early weeks that we not only receive what feels like mountains of kale, red orach, baby spinach, and Swiss chard, but also heads of loose-leaf and Romaine lettuces, all watery and crisp.
To make use of our mountain of greens, I serve salads at nearly every meal (including breakfast) until we've exhausted our supply for the week. One of my favorite dishes to make this time of year is Classic Caesar Salad. It's a simple recipe, but bright, crisp and delightfully garlicky.
Why I Love Caesar Salad
Beyond it's sharp, tart-salty flavor and the wonderful play of crunchy croutons on crisp lettuce, Caesar Salad is a delightfully nourishing dish with a lovely combination of egg, anchovy, lemon and raw milk cheese.
Wild-Caught Anchovies
Classic caesar salad recipes include anchovies both in the salad itself and in its dressing. Anchovies, like all oily fish, are rich in omega-3 fatty acids which support cardiovascular and cognitive function. They are also rich in calcium, selenium and niacin. Like most small fish, anchovies number among the most sustainable seafood choices and are among the fish least likely to be contaminated with ocean pollutants. You can purchase them here.
Raw Garlic, Romaine and Lemon
Raw garlic, romaine and lemon are rich in antioxidants like beta carotene, vitamin C. Garlic is also a powerful immune booster.
Raw Eggs and Raw Milk Cheese
Classic caesar salad dressing also includes raw egg yolk as well as parmesan cheese, which is traditionally prepared from raw milk. Raw egg yolk is rich in biotin, choline, when from pasture-raised birds, it is also a good source of the antioxidant beta carotene as well as vitamins A and E.
